200 ml milk
1 egg, lightly beaten
100 g unsalted butter, melted
1 tsp vanilla extract
1 cup caster sugar
1½ cups self-raising flour
4 tbsp Dutch cocoa, sifted
100 g dark chocolate, roughly chopped
1½ cups sliced canned pears in natural juice, drained well
1 cup firmly packed dark brown sugar
50 ml boiling water
¼ cup Scotch whisky
Thickened cream, to serve
- Put milk, egg and butter in a large bowl and beat using a whisk until smooth. Whisk in vanilla extract and sugar.
- Sift flour and ½ of the cocoa into a second large bowl. Gradually pour in milk mixture, stirring until a smooth batter forms. Stir in chocolate and pears, then spoon mixture into 4.5L slow-cooker bowl.
- Put brown sugar, boiling water, whisky and remaining cocoa powder in a medium jug and stir until combined. Pour whisky mixture over the back of a large spoon over chocolate mixture. Cover and cook on high for 2½ hours or until cake is firm and sauce is thick. Stand for 10 minutes before serving with thickened cream.